Victoria's golden pineapple cake
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
This cake has a taste of the tropics and is just delicious served with a dollop of extra yoghurt. No wonder it's a favourite with followers of @victoria.on.ww.
Ingredients
Egg(s)
1 medium
99% fat-free, plain or natural yoghurt, unsweetened
150 g
White self-raising flour
½ cup(s), (75g)
Bicarbonate of soda
¼ tsp
Ground cinnamon
1 tsp
Rolled oats, dry
½ cup(s), (45g)
Brown sugar
55 g
Shredded or desiccated coconut
⅓ cup(s), (desiccated), (25g)
Canned pineapple in natural juice, drained
440 g, crushed variety
Instructions
1
Preheat oven to 160°C. Lightly spray a 10 cm x 20 cm (base measurement) loaf tin with oil and line base and sides with baking paper.
2
Whisk egg and yoghurt in a large bowl until smooth. Sift flour, bicarbonate of soda and cinnamon over yoghurt mixture, then add oats, sugar, coconut and pineapple. Stir until combined.
3
Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices to serve.
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